Boardable 615 Halloween Vol.2 Cocktail Class
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El Diablo
In a highball glass filled with ice, add the following ingredients:
1 ½ oz Blanco Tequila
½ oz Lime Juice
Top with Quality Ginger Beer
½ oz Creme de Cassis
Gently stir to combine. For a spooky effect, put the ½ oz of cassis in a lime shell and put it on top of the drink. Tip it with a straw to let the cocktail “bleed.”
Recommended Ingredients
Blanco Tequila: Tapatio, Arette, Tres Agaves
Creme de Cassis: Giffard, Clear Creek, Mathilde
Ginger Beer: Fever Tree, Q Mixers
Corpse Reviver #2
In a shaker tin with ice, add the following ingredients:
¾ oz Gin
¾ oz Triple Sec
¾ oz Cocchi Americano
¾ oz Lemon Juice
2 dashes Absinthe
Shake 10-15 seconds and double strain into a chilled coupe. Garnish with an expressed lemon peel.
Recommended Ingredients
Gin: Junipero, Ford's, Tanqueray, Beefeater, Aviation
Triple Sec: Luxardo, Cointreau, Naranja
Cocchi Americano Bianco or Lillet Blanc (sweeter)
Absinthe: St. George, Lucid Absente
Headless Horseman
In a shaker tin with pebble ice, add the following ingredients:
2 oz Silver Cachaca
½ oz Allspice Dram
½ oz Lime Juice
½ oz Orange Juice
2 ¾ oz “Horseman Mix” (1 ½ oz Canned Pumpkin Pie Puree, ¾ oz Cream of Coconut, ½ oz Cinnamon Syrup blended together)
Whip shake and party pour into a tiki mug. Fill with pebble ice. Garnish with a lime wedge and cinnamon stick.
Recommended Ingredients
Cachaca: Novo Fogo, Ypioca, Leblon
Allspice Dram: St. Elizabeth, Hamilton Pimento Dram, Bitter Truth Pimento Dram
Cinnamon Syrup: Homemade (see recipe below), B.G. Reynolds Cinnamon Syrup
Cream of Coconut: Homemade (see recipe below), Liquid Alchemist Coconut Syrup, Liber & Co. Toasted Coconut Syrup, Coco Real Cream of Coconut
Syrup Recipes
Cream of Coconut: Combine equal parts unsweetened coconut milk and sugar in a saucepan over medium heat. Stir until sugar is dissolved and remove from heat. Funnel into a squeeze bottle.
Cinnamon Syrup: Toast a cinnamon stick (lightly crushed) in a saucepan over low heat. Remove from heat when you smell the cinnamon toasting and see some steam. Then add 1/2 cup sugar and 1/2 cup water and simmer over low heat for 10 minutes until the sugar is dissolved. Pour into an airtight jar and let the cinnamon stick steep overnight in the refrigerator. The next day, strain the syrup and funnel into a bottle.
Psycho Killer
In a mixing glass, add the following ingredients with ice:
2 oz Single Pot Still Irish Whiskey
¾ oz Campari
½ oz White Creme de Cacao
½ oz Creme de Banana
2 dashes Absinthe
Stir 30-45 seconds. Strain into a chilled coupe. No garnish.
Recommended Ingredients
Single Pot Still Irish Whiskey: Busker, Powers Three Swallow, Redbreast 12Yr
White Creme de Cacao: Giffard, PostModern
Creme de Banana: Tempus Fugit, Giffard
Absinthe: St. George Absinthe Verte, Lucid Absente
Other Items of Interest
Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.
